Name: Cold Cucumber Salad
Prep time: 15 min
Total time: 15 min
Yield: Serves 4-6
Ingredients: 4 medium English cucumbers, thinly sliced; 1 small red onion, thinly sliced; 3 tablespoons fresh dill, chopped; 2 tablespoons fresh mint leaves, chopped; 1 cup Greek yogurt (full-fat); 2 tablespoons extra virgin olive oil; 3 tablespoons white wine vinegar; 2 cloves garlic, minced; 1 teaspoon granulated sugar; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon red pepper flakes (optional)

Instructions

Prepare the cucumbers

Wash and slice the cucumbers thinly (about 1/8 inch thick). If using regular cucumbers, peel them first and remove seeds if large. Place sliced cucumbers in a colander, sprinkle with 1/2 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture.
Make the dressing

In a large bowl, combine the Greek yogurt, olive oil, white wine vinegar, minced garlic, sugar, remaining salt, and black pepper. Whisk until smooth and well combined.
Prepare the vegetables

Pat the cucumbers dry with paper towels. Thinly slice the red onion and chop the fresh herbs. Add cucumbers, red onion, dill, and mint to the bowl with the dressing.
Combine and marinate

Gently toss all ingredients until the vegetables are evenly coated with the dressing. If desired, sprinkle with red pepper flakes for a touch of heat.
Chill and serve

Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. Stir gently before serving cold as a refreshing side dish.

Cold Cucumber Salad

Ingredients

Instructions

Nutritional Information